No Muffin Top Here

There’s something about a basket of warm muffins that is homey and comforting.

I’m not sure where this association came from since fresh-from-the-oven muffins were never a staple in our house growing up.

I think it’s the idea of waking up to the intoxicating smell of baked goods permeating a home that seems so delightful and cozy.

Yesterday morning I put this idea in motion by baking Banana-Buttermilk Muffins from my Williams-Sonoma Essentials of Healthful Cooking cookbook. This recipe had caught my eye for quite some time, so I was happy to finally try it out. With no butter, very little oil and whole-wheat flour, these muffins were not only healthy, but soft and delicious too.

In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder, and baking soda.

In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, canola oil, egg, and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix.

Spoon the batter into the prepared muffins cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts.

Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15-20* minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely.

The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.